| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 125 |
g |
Ghee or vegetable oil |
| 1/2 |
tb |
Turmeric |
| 1/2 |
tb |
Cardamom seeds |
| 2 |
tb |
Ground cumin |
| 2 |
tb |
Ground coriander |
| 1 |
tb |
Tomato puree |
| 1/2 |
ts |
Dried chilli flakes; (or more if you like |
|
|
; spicy food) |
| 1 |
ts |
Garam masala |
| 2 |
lg |
Potatoes; diced |
| 1 |
|
Aubergine; diced |
| 1 |
|
Gem squash; diced |
| 300 |
ml |
Vegetable stock |
| 1 |
|
Inch root ginger; peeled and grated |
| 1 |
|
Tomato; drained and chopped |
| 50 |
g |
Fresh mint; chopped |
| 2 |
|
Green chillies; chopped |
| 3 |
tb |
Lemon juice |
| 1/2 |
|
Onion; chopped |
INSTRUCTIONS
CHUTNEY
Heat the oil in a large heavy-based pan and add the turmeric, cumin,
coriander, tomato puree and ginger. Reduce the heat and cook for 2 minutes.
Add the aubergine and stir to coat with the spices. Add the chilli flakes,
tomato, potato and squash. Stir well and cook for 4-5 minutes. Pour in the
stock, bring to a boil and cover. Simmer until the vegetables are tender,
adding the garam masala towards the end of cooking.
To make the chutney, put all the ingredients into a liquidiser and blend to
a coarse puree.
Serve the curry with the chutney and with basmati rice.
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